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    The Effects of Different Cooking Methods on Fatty Acid Composition of Leer (Lichia amia) Fillets
    (Kahramanmaras Sutcu Imam Univ Rektorlugu, 2024) Akgul, Nasuh; Bashan, Mehmet
    In this study, the effects of cooking methods such as frying in vegetable oils, cooking in the oven and microwave cooking, grilling and steaming on the fatty acid composition of leer fish (Lichia amia) were investigated. It was determined that the frying process changed the fatty acid composition of the fish. It was determined that 18:2n-6 and & sum;n-6 PUFA were significantly increased in fillets fried in sunflower oil and corn oil, and 18:1n-9 and & sum;MUFA in samples fried in olive oil and hazelnut oil (p<0.01). A slight increase in & sum;SFA and a decrease in & sum;PUFA and & sum;n-3 PUFA were observed in leer cooked by grilling, microwave and steaming. n -3/n-6 ratio was significantly decreased in all vegetable oils tested compared to the control.(p<0.01); this ratio was found to be close to in methods cooked other than frying (p>0.05). The atherogenic index (AI) and thrombogenic index (TI) values obtained from all cooking methods were below 1.0, which is the value recommended by nutritionists.